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Zucchini and goat cheese mille-feuille

Millefeuille courgettes
Try this fresh summer recipe: zucchini and goat cheese millefeuille!

Ingredients
  • 800g zucchini
  • 400g goat cheese
  • 100g liquid cream
  • Salt, pepper and olive oil
  • 20g basil
  • Virgin sauce for seasoning
  1. Cut the zucchini lengthwise using a mandolin.
  2. Blanch the zucchini for 30 seconds and drain on paper towels.
  3. Mix the cheese with the cream, salt and pepper.
  4. Mix the basil with the olive oil, season with salt and pepper.
  5. Assemble the millefeuille using alternate layers of zucchini slices and cream cheese.
  6. Store in cool place overnight. Cut rectangles of millefeuille and serve with a virgin sauce.

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